CN116195650A - Transesterification cream, method for producing the same, use thereof, fermented milk containing the transesterification cream, and method for producing the same - Google Patents
Transesterification cream, method for producing the same, use thereof, fermented milk containing the transesterification cream, and method for producing the same Download PDFInfo
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- CN116195650A CN116195650A CN202111439664.4A CN202111439664A CN116195650A CN 116195650 A CN116195650 A CN 116195650A CN 202111439664 A CN202111439664 A CN 202111439664A CN 116195650 A CN116195650 A CN 116195650A
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- cream
- transesterification
- milk
- fermented milk
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- 238000005809 transesterification reaction Methods 0.000 title claims description 59
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- 229910052791 calcium Inorganic materials 0.000 claims abstract description 56
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- 238000002360 preparation method Methods 0.000 claims abstract description 39
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 36
- 150000002148 esters Chemical group 0.000 claims abstract description 30
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention provides ester exchange cream, a preparation method and application thereof, and fermented milk containing the ester exchange cream and a preparation method thereof. The ester exchange cream is prepared by performing enzymatic ester exchange treatment and deacidification treatment on the cream, wherein the enzymatic ester exchange treatment is to perform enzymatic ester exchange reaction on the cream and vegetable oil under the action of lipase. The ester exchange cream reduces the content of saturated fatty acid in the cream, solves the problems that the content of calcium in the product is reduced and the development requirement of the product cannot be met because the cream is rich in saturated fatty acid and the saturated fatty acid can be combined with calcium to form an insoluble compound, maintains the characteristics of the cream and can solve the problem of astringent taste of dairy products with high calcium content.
Description
Technical Field
The invention relates to the technical field of dairy product preparation, in particular to ester exchange cream, a preparation method and application thereof, and fermented milk containing the ester exchange cream and suitable for middle-aged and elderly people, and a preparation method thereof.
Background
Human beings enter the 21 st century, and population aging becomes one of the significant social transformation factors. Although the Chinese has huge market potential for middle-aged and elderly people, the innovation of the product is relatively backward, and mainly focuses on formula milk powder and plant-based solid beverage, and compared with the innovation of the whole milk, the innovation of the middle-aged and elderly people milk is very low.
At present, the health problems of the old are common in bone sub-health and constipation, the bone sub-health directly affects the life of the old, such as difficulty in climbing stairs, loosening teeth and decline of body balance feeling, and aiming at the bone sub-health condition, calcium can be additionally taken every day, so that the body bone is strengthened, and the constipation problem can be improved by taking dietary fibers, so that the intestinal health is kept. According to the investigation, the old people supplement calcium and dietary fiber, and mainly concentrate on the forms of dairy products, vegetable protein drinks, brewing drinks, porridge and the like.
The milk calcium is whey inorganic salt concentrate, is an inorganic salt source with good nutritive value, and is easy to digest and absorb. Milk calcium is purely natural active high milk protein calcium directly extracted from milk. Milk minerals rich in milk calcium are natural sources extracted from milk, such as phosphorus, magnesium, lactose, protein, etc., and these components have advantages of providing balanced nutritional composition and promoting absorption and utilization of calcium. However, as the added amount of milk calcium increases, the taste of the dairy product with high calcium content is astringent, especially in the preparation process of the fermented dairy product, the fermented dairy product with the added amount of milk calcium has hard texture, tastes astringent, has serious granular feel, and seriously affects the taste of consumers.
The cream is the fat part of cow milk, and is an O/W type emulsion obtained by separating skimmed milk from cow milk. The cream is added into the dairy product, so that the dairy product can have mellow taste. However, the saturated fatty acid content in the cream is very high, and the combination of the saturated fatty acid and calcium is easy to form an insoluble compound, so that the calcium content of the product is reduced, and the product development requirement cannot be met.
Disclosure of Invention
Technical problem to be solved
The present invention has been made in view of the above-described problems, and an object of the present invention is to provide a transesterification cream which can prevent formation of an insoluble complex with calcium salt, prevent calcium precipitation, and satisfy the taste requirements of dairy products such as fermented milk by removing saturated fatty acids from the cream.
Another object of the invention is providing the above ester-exchanged cream is prepared through a process for preparing (A) and its application in high-calcium use of a dairy product with a content.
It is still another object of the present invention to provide a fermented milk containing the above-mentioned ester-exchanged cream, which has a fine and greasy taste and a rich milk flavor, the product has good texture, can meet the demands of consumers, and can ensure the mouthfeel of the product on the basis of enhancing the content of calcium.
Another object of the present invention is to provide a method for producing the above fermented milk.
Technical proposal for solving the problems
In order to achieve the above object, an aspect of the present invention provides a transesterification cream, which is prepared by subjecting a cream to an enzymatic transesterification treatment and a deacidification treatment,
the enzymatic transesterification treatment is to carry out enzymatic transesterification reaction on the cream and the vegetable oil under the action of lipase.
The vegetable oil may be any one of coconut oil, palm oil and rapeseed oil, for example, and is preferably coconut oil.
The lipase may be, for example, an immobilized lipase or a hormone sensitive lipase, as long as it is capable of enzymatically transesterifying a cream with a vegetable oil.
The cream is rich in saturated fatty acid, and the saturated fatty acid can be combined with calcium to form insoluble complex, so that the absorption of calcium is reduced. The ester exchange cream is prepared by adopting the enzymatic ester exchange treatment and the deacidification treatment, so that the content of saturated fatty acid in the cream can be reduced, the problems are solved, the characteristics of cream butter are reserved, and the problem of astringent taste of dairy products with high calcium content can be solved.
Another aspect of the present invention provides a method for preparing the above-mentioned transesterification cream, comprising the steps of:
(1) Enzymatic transesterification treatment: performing enzymatic transesterification on the cream and vegetable oil under the action of lipase to obtain enzymatic transesterification cream;
(2) Deacidifying: free fatty acids are removed.
Preferably, the step (1) includes: completely melting a mixture of 10-15 parts by weight of cream and 5-8 parts by weight of vegetable oil at 60-65 ℃, adding 10-15% by weight of lipase, performing enzymatic transesterification, reacting for 5-6 hours in a water bath shaking table at 60-65 ℃, standing for 5-8 minutes in a water bath at 60-65 ℃ after the reaction is finished, and taking an upper oil phase to obtain the enzymatic transesterification cream after a reaction sample is completely separated from the enzyme.
The step (2) may be any method as long as it can remove the free fatty acid in the enzymatic transesterification cream produced in the step (1), and a deacidification method commonly used in the art may be used, for example, extraction deacidification and/or alkali neutralization deacidification may be used.
Preferably, the step (2) includes: extracting the enzymatic transesterification cream with 3-8 times of ethanol at 35-45deg.C, and deacidifying the lower layer oil phase to obtain the final product. Preferably, the extraction is performed in more than two times.
The transesterified cream can be used to prepare dairy products with a high calcium content. By using the ester exchange cream in a milk product with high calcium content, the problem that saturated fatty acid in the cream can be combined with calcium to form an insoluble compound, so that the calcium content of a product is reduced and the development requirement of the product cannot be met can be prevented. In addition, if the cream is deacidified directly, the saturated fatty acid content in the cream can be reduced, and calcium precipitation of the dairy product with high calcium content can be prevented, but the flavor and taste of the product are poor. By using the transesterification cream disclosed by the invention in the dairy product with high calcium content, calcium precipitation can be prevented, the characteristics of cream milk fat of the cream are reserved, and the problem of astringent taste of the dairy product with high calcium content can be solved.
Another aspect of the present invention provides a fermented milk containing the above-mentioned transesterification cream, which is prepared by degassing, homogenizing, sterilizing, and fermenting a base material, wherein the base material comprises: the ester exchange thin milk oil, raw milk, milk calcium, sweetener, stabilizer and polydextrose,
wherein, the total weight of the base material is 100 percent, and the base material comprises 1.5 to 2 percent of ester exchange cream, 2 to 3 percent of polydextrose and 1 to 2 percent of milk calcium.
In general, the calcium salt in the common yoghurt is added in an amount of about 0.1% by weight of the total weight of the base material, and in the present invention, the added amount of milk calcium is 1-2% by weight of the total weight of the base material. When the added amount of milk calcium is increased, the quality of the fermented milk product is hard, the taste is astringent, the granular sensation is serious, and the taste of consumers is seriously influenced. According to the fermented milk containing the transesterification cream, the transesterification cream is added, so that the situation that the taste of a fermented milk product is astringent and the granular feel is serious due to the fact that the adding amount of calcium salt is increased can be effectively improved.
In addition, by adding the polydextrose serving as the water-soluble dietary fiber, the intestinal tract accelerating peristaltic motion can be facilitated, the constipation problem can be improved, meanwhile, the polydextrose serving as a stabilizer of a fermented milk system can be used, the stability of a product can be improved, the problem of whey precipitation can be avoided, and the flavor and the taste of the product can be effectively improved.
Optionally, the stabilizer is one or more than two of sodium carboxymethyl cellulose, carrageenan, konjak gum, gellan gum, xanthan gum, modified starch, pectin, agar, locust bean gum, guar gum and compound stabilizer composed of acetylated distarch adipate and agar. Optionally, the binder comprises 0.35 to 0.9% stabilizer, based on 100% total binder weight.
Preferably, the stabilizer is a compound stabilizer consisting of acetylated distarch adipate and agar. The system stability of the fermented milk product can be improved by adding the acetylated distarch adipate and agar as a compound stabilizer to the base material. Preferably, in the compound stabilizer, the weight ratio of the acetylated bis-starch adipate to the agar is 3-6:0.5-3.
In addition, by adding a compound stabilizer comprising acetylated distarch adipate and agar, simultaneously, the polydextrose serving as the water-soluble dietary fiber is added, so that the intestinal tract acceleration peristaltic movement can be facilitated, the constipation problem is improved, and the compound aqueous emulsion can be used as a stabilizer of a fermented milk system, so that the stability of the product can be further improved, the problem of whey precipitation is avoided, and the flavor and the taste of the product are further improved.
In the present invention, the sweetener is not particularly limited as long as it is a sweetener commonly used in the art. Optionally, the sweetener is one or more of fructose, maltose, xylitol, acesulfame potassium, aspartame, sucralose and cyclamate. Optionally, the base material comprises 0.03-0.1% sweetener, based on 100% total base material weight.
Preferably, the sweetener comprises sucralose and/or acesulfame potassium, and further preferably, the weight ratio of the sucralose to the acesulfame potassium is 0.05-1:0.3-1.2.
Preferably, the base material further comprises 1-2% sugar and/or 2-4% fructose syrup based on 100% total weight of the base material. Preferably, the sugar comprises white granulated sugar.
The high fructose corn syrup can be used as a substitute of white granulated sugar, and can reduce the negative burden of sucrose while compensating the taste of sweetness.
Optionally, the raw milk may be fresh milk, or may be reconstituted milk prepared by reducing milk powder, condensed milk or whey protein. The fresh milk is fresh milk meeting the national raw fresh cow milk acquisition standard GB6914, and can be one or more of whole milk, skimmed milk or partially skimmed milk.
In one example, the binder comprises, based on 100 parts by weight of the total weight of the binder: 10-20 parts of white granulated sugar, 20-40 parts of high fructose corn syrup, a compound stabilizer consisting of 3-6 parts of acetylated distarch adipate and 0.5-3 parts of agar, 0.3-1 part of sucralose and/or acesulfame potassium, 10 parts of milk calcium, 20-30 parts of polydextrose, 15-20 parts of the ester exchange cream and the balance of raw milk.
The hygienic index, physicochemical index and the like of the fermented milk containing the transesterification cream accord with the regulations of related quality standards.
Another aspect of the present invention provides a method for producing the above-described fermented milk containing a transesterification cream, comprising the steps of:
(1) Preparation of transesterified cream: preparing ester exchange cream according to the preparation method of the ester exchange cream;
(2) Preparing a base material: adding the ester exchange cream into raw milk, milk calcium, sweetener, stabilizer and polydextrose, mixing and stirring to obtain a base material;
(3) Preparing fermented milk: and (3) degassing, homogenizing, sterilizing and fermenting the base material to obtain the fermented milk containing the transesterification cream.
Optionally, in the step (2) of preparing the base material, the stirring temperature is 50-55 ℃, the stirring time is 30-60min, and the stirring speed is 500-800rpm.
Optionally, in the step (3), the pressure of the degassing is 18-20MPa, and the temperature of the degassing is 60-70 ℃.
Optionally, in the step (3), the homogenizing temperature is 50-60 ℃ and the homogenizing pressure is 30/180bar.
Optionally, in the step (3), the sterilization temperature is 85-93 ℃ and the sterilization time is 280-300s. More preferably, the sterilization temperature is 90-93 ℃ and the sterilization time is 290-300s.
If the sterilization temperature is too high and the sterilization time is too long, the texture of the fermented milk can be destroyed, and whey precipitation problem occurs in the final product. If the sterilization temperature is too low and the sterilization time is too short, microbial contamination can be caused, so that the product is mildewed and deteriorated. The invention can obtain the fermented milk with strong flavor and good taste by controlling the sterilization conditions.
Alternatively, in the step (3), the starter may be one kind of probiotics or a combination of probiotics, preferably one or more than two kinds of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus. Preferably, the addition amount of the fermentation agent is 0.001% -0.002% based on 100% of the total weight of the base material.
The fermentation temperature is 40-43 ℃, and the fermentation is carried out until the acidity reaches 70-80 DEG T.
Preferably, the method comprises the steps of, the preparation method of the fermented milk also comprises (4) filling: aseptically packaging the fermented milk, and after-ripening for 6-8h at 6-8deg.C.
Alternatively, the fermented milk of the present invention may take the form of a package of fermented milk commonly used in the market at present, such as: glass bottle packaging, cup packaging, and the like.
By the preparation method, the fermented milk which has high calcium content, good taste, rich flavor and good stability, is beneficial to accelerating intestinal peristalsis and has the effect of improving constipation can be obtained, and is particularly suitable for the middle-aged and the elderly to supplement nutrition daily.
Advantageous effects
According to the transesterification cream disclosed by the invention, the content of saturated fatty acid in the cream can be reduced, the problem that the calcium content of a product is reduced and the development requirement of the product cannot be met due to the fact that the cream is rich in saturated fatty acid and the saturated fatty acid can be combined with calcium to form an insoluble compound is solved, meanwhile, the characteristic of the cream is maintained, and the problem that the taste of a dairy product with high calcium content is astringent is solved.
According to the fermented milk, the transesterification cream is added in the burdening stage, so that the conditions of astringent taste and serious granular feel of a fermented milk product caused by the increase of the calcium salt addition amount can be effectively improved. In addition, by adding the polydextrose serving as the water-soluble dietary fiber, the intestinal tract peristaltic movement can be accelerated, the constipation problem can be improved, meanwhile, the polydextrose serving as a stabilizer of a fermented milk system can be used, the product stability can be improved, the problem of whey precipitation can be avoided, and the flavor and the taste of the product can be effectively improved.
Detailed Description
In the following, the specific embodiments of the present invention will be described in more detail with reference to the accompanying drawings in order to further explain the technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the present invention are all common materials and equipment in the art unless otherwise specified. In addition, in the case of the optical fiber, all the raw materials meet the requirements of relevant quality standards.
Unless otherwise specified,% means% by weight.
Example 1
1. Preparation of transesterified cream
(1) Enzymatic transesterification treatment: 10g of the mixture of the cream and 5g of the coconut oil are completely melted at 60 ℃, 10%Lipozyme TL IM immobilized lipase (NoveXin Co.) is added, the mixture is sealed after nitrogen is filled, and an enzymatic transesterification reaction is carried out, and the mixture is reacted for 5 hours in a water bath shaking table at 60 ℃ with the shaking table speed of 200rpm. And after the reaction is finished, reducing the speed to zero, standing the conical flask in a water bath at 60 ℃ for 5min, and pouring out the upper oil phase after the reaction sample is completely separated from the enzyme, thus obtaining the enzymatic transesterification cream.
(2) Deacidifying: 10g of the prepared enzymatic ester exchange cream is added into 20g of 95% ethanol solution, extraction is carried out for 20min at 40 ℃, the same steps are repeated for 2 times, the upper layer liquid is poured out, and the lower layer is the ester exchange cream after deacidification treatment.
2. Preparation of fermented milk
(1) And (3) batching: 929.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 3.5g of compound stabilizer (composed of 3g of acetylated distarch adipate and 0.5g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 20g of polydextrose and 15g of the prepared ester exchange cream are mixed, and stirred at 55 ℃ for 35min at a stirring speed of 500rpm to obtain a base material;
(2) Degassing the base material at 65deg.C and 18MPa, homogenizing at 55deg.C and 30/180bar pressure, and sterilizing at 90deg.C for 290s;
(3) Cooling the sterilized base material to 43 ℃, adding 0.02g of a leavening agent (comprising 0.01g of streptococcus thermophilus and lactobacillus bulgaricus respectively), entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;
(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled into the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then matured for 6 hours, so that the fermented milk containing the transesterification cream is obtained.
Example 2
1. Preparation of transesterified cream:
(1) Enzymatic transesterification treatment: 15g of cream and 8g of coconut oil mixture are completely melted at 65 ℃, after 15%Lipozyme TL IM immobilized lipase is added, the mixture is sealed after nitrogen is filled, and the mixture is subjected to enzymatic transesterification, and is reacted for 6 hours in a water bath shaker at 65 ℃ with a shaker speed of 300rpm. And after the reaction is finished, reducing the speed to zero, standing the conical flask in a water bath at 60 ℃ for 5min, and pouring out the upper oil phase after the reaction sample is completely separated from the enzyme, thus obtaining the enzymatic transesterification cream.
(2) Deacidifying: the same procedure as in the deacidification treatment of example 1 was conducted to obtain a deacidified ester-exchanged cream.
2. Preparation of fermented milk
(1) And (3) batching: 913.65g of fresh milk, 15g of white granulated sugar, 30g of high fructose corn syrup, 9g of compound stabilizer (composed of 6g of acetylated distarch adipate and 3g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 30g of polydextrose and 15g of the prepared ester exchange cream are mixed, and stirred for 35min at 55 ℃ at a stirring speed of 800rpm to obtain a base material;
(2) Degassing the base material at 65deg.C and 18MPa, homogenizing at 55deg.C and 30/180bar pressure, and sterilizing at 93 deg.C for 300s;
(3) Cooling the sterilized base material to 43 ℃, adding 0.02g of a leavening agent (comprising 0.01g of streptococcus thermophilus and lactobacillus bulgaricus respectively), entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;
(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled into the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then matured for 8 hours, so that the fermented milk containing the transesterification cream is obtained.
Example 3
1. Preparation of transesterified cream:
(1) Enzymatic transesterification treatment: the mixture of 12g of cream and 7g of coconut oil was completely melted at 63℃and after adding 12%Lipozyme TL IM immobilized lipase, the mixture was sealed after filling nitrogen, and the mixture was subjected to an enzymatic transesterification reaction in a water bath shaker at 63℃for 5.5 hours at a shaker speed of 250rpm. And after the reaction is finished, reducing the speed to zero, standing the conical flask in a water bath at 60 ℃ for 5min, and pouring out the upper oil phase after the reaction sample is completely separated from the enzyme, thus obtaining the enzymatic transesterification cream.
(2) Deacidifying: the same procedure as in the deacidification treatment of example 1 was conducted to obtain a deacidified ester-exchanged cream.
2. Preparation of fermented milk
(1) And (3) batching: the composition of the base material and the specific operation are the same as in example 1;
(2) Degassing the base material at 55deg.C and 18MPa, homogenizing at 55deg.C and 30/180bar pressure, and sterilizing at 85deg.C for 280s;
(3) Cooling the sterilized base material to 43 ℃, adding a fermenting agent (the same as in example 1), introducing the base material into a fermentation tank filled with nitrogen through a sterile filtering device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;
(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled into the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then matured for 7 hours, so that the fermented milk containing the transesterification cream is obtained.
Example 4
The raw materials and the preparation method were the same as in example 2 except that semi-skimmed milk was used instead of fresh milk, to obtain fermented milk containing transesterified cream.
Example 5
The raw materials and the preparation method were the same as in example 2 except that skim milk was used instead of fresh milk, to obtain fermented milk containing transesterified cream.
Example 6
1. Preparation of esterified cream:
(1) Enzymatic transesterification treatment: a mixture of 10g of cream and 5g of coconut oil was completely melted at 60℃and after adding 10% of HSL hormone sensitive lipase (Beijing equation biosystems), the mixture was sealed after filling with nitrogen, and an enzymatic transesterification reaction was carried out, and the mixture was reacted in a water bath shaker at 60℃for 5 hours at a shaker speed of 200rpm. And after the reaction is finished, reducing the speed to zero, standing the conical flask in a water bath at 60 ℃ for 5min, and pouring out the upper oil phase after the reaction sample is completely separated from the enzyme, thus obtaining the enzymatic transesterification cream.
(2) Deacidifying: the same procedure as in the deacidification treatment of example 1 was conducted to obtain a deacidified ester-exchanged cream.
2. Preparation of fermented milk
The ingredients and preparation process of the fermented milk were the same as in example 1, to obtain a fermented milk containing a transesterified cream.
Comparative example 1
In this comparative example, the preparation of the transesterification cream was not involved, and the fermented milk preparation included the following steps:
(1) And (3) batching: 929.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 20g of polydextrose and 15g of cream are mixed, stirred at 55 ℃ for 35min at a stirring speed of 500rpm, and a base material is obtained;
the remaining steps were the same as in example 1.
Comparative example 2
In this comparative example, the process and operating parameters for the preparation of the transesterified cream were the same as in example 1, and the preparation of the fermented milk included the following steps:
(1) And (3) batching: the composition of the base material and the specific operation are the same as in example 1;
(2) Degassing the base material at 55deg.C and 18MPa, homogenizing at 55deg.C and 30/180bar pressure, and sterilizing at 95deg.C for 310s;
(3) Cooling the sterilized base material to 43 ℃, adding a fermenting agent (the same as in example 1), introducing the base material into a fermentation tank filled with nitrogen through a sterile filtering device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;
(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled into the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then matured for 6 hours, so that the fermented milk containing the transesterification cream is obtained.
Comparative example 3
In this comparative example, the process and operating parameters for the preparation of the transesterified cream were the same as in example 1, and the preparation of the fermented milk included the following steps:
(1) And (3) batching: 939.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 1.5g of acetylated distarch adipate, 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 20g of polydextrose and 15g of ester-exchange cream are mixed, and stirred at 55 ℃ for 35min at a stirring speed of 500rpm to obtain a base material;
the remaining steps were the same as in example 1.
Comparative example 4
In this comparative example, the process and operating parameters for the preparation of the transesterified cream were the same as in example 1, and the preparation of the fermented milk included the following steps:
(1) And (3) batching: 924.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 1.5g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 1g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 15g of ester exchange cream and 35g of polydextrose are mixed, and stirred at 55 ℃ for 35min at a stirring speed of 500rpm to obtain a base material;
the remaining steps were the same as in example 1.
Comparative example 5
In this comparative example, the process and operating parameters for the preparation of the transesterified cream were the same as in example 1, and the preparation of the fermented milk included the following steps:
(1) And (3) batching: 924.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 1g of compound stabilizer (composed of 0.5g of acetylated distarch adipate and 0.5g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium, 15g of ester exchange cream and 15g of polydextrose are mixed, and stirred at 55 ℃ for 35min at a stirring speed of 500rpm to obtain a base material;
the remaining steps were the same as in example 1.
Comparative example 6
In this comparative example, the preparation of the transesterification cream was not involved, and the fermented milk preparation specifically included the following steps:
(1) Proportioning materials the method comprises the following steps: 929.15g of fresh milk which is not degreased, 15g of white granulated sugar, 30g of high fructose syrup, 3.5g of compound stabilizer (composed of 3g of acetylated distarch adipate and 0.5g of agar), 0.05g of sucralose, 0.3g of acesulfame potassium, 10g of milk calcium and 20g of polydextrose are mixed, and stirred at 55 ℃ for 35min at a stirring speed of 500rpm to obtain a base material;
(2) Degassing the base material at 65deg.C and 18MPa, homogenizing at 55deg.C and 30/180bar pressure, and sterilizing at 90deg.C for 290s;
(3) Cooling the sterilized base material to 43 ℃, adding 0.02g of a leavening agent (comprising 0.01g of streptococcus thermophilus and lactobacillus bulgaricus respectively), entering a fermentation tank filled with nitrogen through a sterile filter device, fermenting at 43 ℃, and stopping fermentation when the acidity reaches 70-75 ℃;
(4) And (3) filling: filling and sealing are carried out in closed sterile filling equipment, nitrogen is filled into the filling machine, and the filled fermented milk is refrigerated at 6 ℃ and then matured for 6 hours, so that the fermented milk containing the transesterification cream is obtained.
Comparative example 7
1. Preparation of directly deacidified cream
Adding 10g of cream into 20g of 95% ethanol solution, extracting at 40 ℃ for 20min, repeating the same steps for 2 times, pouring out the upper liquid, and obtaining the lower cream after deacidification treatment.
2. Preparation of fermented milk
Fermented milk was produced in the same manner as in example 1, except that the deacidified cream produced in step 1 was used.
Test example 1: sensory evaluation in terms of mouthfeel and flavor.
The main evaluation items include: tissue state (whether whey separation, viscosity, fineness, texture, etc.), color, flavor, mouthfeel, etc. The number of participants was 30, and the fermented milk products prepared in examples 1 to 3 and comparative examples 1 to 6 were subjected to sensory evaluation, respectively. The sensory scoring criteria are shown in table 1 and the results of the experimental recordings are summarized in table 2.
TABLE 1
TABLE 2
From the results in Table 2, it can be seen that the flavored fermented milk of examples 1-3 has good texture, mouthfeel and flavor, no whey is separated out from the product, and the product has strong characteristic flavor, coordinated aroma, fine and smooth mouthfeel, moderate sour and sweet taste and uniform taste.
Comparing examples 1-3 with comparative examples 1-7, it is seen that the following factors can affect the sensory evaluation of the product:
1. distinction of whether or not transesterification cream is added: comparing examples 1 and 2 with comparative examples 6 and 7, if the ester exchange cream is not added, the taste of the product is astringent, the product has granular feel, and the product development requirement is not met; if the cream subjected to direct deacidification is added, the characteristic smell is light, the aroma is not coordinated, and the taste is poor; after the ester exchange cream is added, the characteristics of grease are utilized, so that the problem that the fermented milk product has a astringent taste and serious granular feel after the addition amount of calcium salt is increased can be effectively solved.
2. Collocation of a compound stabilizer and polydextrose: comparing comparative example 3 (stabilizer containing only acetylated distarch adipate) with examples 1-3 (using a combination of a compounded stabilizer comprising acetylated distarch adipate and agar and polydextrose), it is evident that the product of comparative example 3 shows whey precipitation and that the product has poor characteristic flavor and aroma. Therefore, when the compound stabilizer comprising acetylated distarch adipate and agar and polydextrose are added into the product, the texture of the product is uniform, the product has better flavor and aroma, the polydextrose not only can help the intestinal tract to accelerate peristalsis and expel toxin and nourish the face, but also can be used as a stabilizer of a fermented milk system, and the fermented milk containing the transesterification cream with uniform texture and better flavor and taste can be obtained.
3. The composition content of the compound stabilizer and the addition amount of the polydextrose: the compound stabilizer in comparative example 4 and comparative example 5 was composed of agar and acetylated distarch adipate, but the ratio of acetylated distarch hexadioate to agar was not in the range of 3-6:0.5-3, and the addition amount of polydextrose was not in the range of the present invention. At the moment, the product can also show a whey precipitation state, and the taste of the product is influenced, so that the product has rough taste and uneven taste. Therefore, the proportion of the acetylated distarch adipate and the agar is controlled within a proper proportion range, and the polydextrose is also controlled within a proper proportion range, so that the stability and the flavor and taste of the product can be effectively improved.
4. Sterilization conditions: example 3, comparative example 2 differ from examples 1-2 in the sterilization temperature. The characteristic flavors of the products of example 3 and comparative example 2 were weak and the aroma was not well-coordinated, but the product of example 3 reached the factory standard, whereas the product of comparative example 2 did not reach the factory standard, compared to examples 1-2. Therefore, the sterilization conditions can influence the characteristic flavor and aroma of the product, and when the sterilization temperature is controlled to be 90-93 ℃ and the sterilization time is controlled to be 290-300s, the fermented milk with stronger characteristic flavor and more coordinated aroma can be obtained.
Test example 2
The products prepared in examples 1-2 and comparative example 1 were tested for calcium content. The test method is performed in accordance with the GB5009.92 standard, the specific test results are shown in Table 3.
TABLE 3 Table 3
| Calcium content (mg/kg) | |
| Example 1 | 243 |
| Example 2 | 248 |
| Comparative example 1 | 120 |
As can be seen from the results of table 3, the products prepared in examples 1-2, whose calcium content satisfies the product development requirements, were compared with comparative example 1, in which the cream was not subjected to the enzymatic transesterification and deacidification treatment, but directly used the cream, and the saturated fatty acids, which were combined with calcium to form insoluble complexes, reduced the calcium content of the product, and thus failed to satisfy the product development requirements.
Test example 3
After the products prepared in examples 1-2 and comparative examples 3-5 were left at 4℃for 21 days, a measurement of the height of whey was made. The specific test results are shown in Table 4.
TABLE 4 Table 4
| Whey separation height (mm) | |
| Example 1 | 3 |
| Example 2 | 5 |
| Comparative example 3 | 45 |
| Comparative example 4 | 34 |
| Comparative example 5 | 38 |
From the results shown in table 4, by adding the compound stabilizer comprising acetylated distarch adipate and agar and simultaneously adding polydextrose as water-soluble dietary fiber, the product can not only help the intestinal tract to accelerate peristalsis and improve constipation, but also can be used as a stabilizer of a fermented milk system, so that the product stability can be improved, the problem of whey precipitation can be avoided, and the flavor and taste of the product can be further effectively improved.
It should be understood that the foregoing examples of the present invention are provided merely for clearly illustrating the present invention and are not intended to limit the embodiments of the present invention, and that various other changes and modifications may be made therein by one skilled in the art without departing from the spirit and scope of the present invention as defined by the appended claims.
Claims (10)
1. A transesterification cream is characterized in that the cream is prepared by enzymatic transesterification treatment and deacidification treatment,
the enzymatic transesterification treatment is to carry out enzymatic transesterification reaction on the cream and the vegetable oil under the action of lipase,
preferably, the vegetable oil is any one of coconut oil, palm oil and rapeseed oil,
preferably, the lipase is an immobilized lipase or a hormone sensitive lipase.
2. A method for preparing ester exchange cream, which is characterized by comprising the following steps:
(1) Enzymatic transesterification treatment: performing enzymatic transesterification on the cream and vegetable oil under the action of lipase to obtain enzymatic transesterification cream;
(2) Deacidifying: the free fatty acids are removed and the free fatty acids are removed,
preferably, the vegetable oil is any one of coconut oil, palm oil and rapeseed oil,
preferably, the lipase is an immobilized lipase or a hormone sensitive lipase.
3. The preparation method according to claim 2, wherein the step (1) comprises: completely melting a mixture of 10-15 parts by weight of cream and 5-8 parts by weight of vegetable oil at 60-65 ℃, adding 10-15% by weight of lipase, performing enzymatic transesterification, reacting for 5-6 hours in a water bath shaking table at 60-65 ℃, standing for 5-8 minutes in a water bath at 60-65 ℃ after the reaction is finished, and taking an upper oil phase to obtain enzymatic transesterification cream after a reaction sample is completely separated from the enzyme;
the step (2) comprises: extraction deacidification and/or alkali neutralization deacidification.
4. Use of the transesterified cream according to claim 1 for the preparation of dairy products with a high calcium content.
5. A fermented milk containing ester interchange cream, which is prepared by degassing, homogenizing, sterilizing and fermenting a base material, characterized in that the base material comprises: the transesterified cream of claim 1 or the transesterified cream produced by the production method of claim 2 or 3, raw milk, milk calcium, sweetener, stabilizer and polydextrose,
wherein, based on 100 percent of the total weight of the base material, the base material comprises 1.5 to 2 percent of the ester exchange cream, 2 to 3 percent of polydextrose and 1 to 2 percent of milk calcium.
6. The fermented milk according to claim 5, wherein the stabilizer is one or a combination of two or more of sodium carboxymethylcellulose, carrageenan, konjac gum, gellan gum, xanthan gum, modified starch, pectin, agar, locust bean gum, guar gum and a compound stabilizer comprising acetylated distarch adipate and agar,
preferably, the stabilizer is a compound stabilizer consisting of acetylated distarch adipate and agar in a weight ratio of 3-6:0.5-3.
7. The fermented milk according to claim 5, wherein the sweetener is one or a combination of two or more of fructose, maltose, xylitol, acesulfame potassium, aspartame, sucralose and cyclamate, preferably the base comprises 0.03-0.1% sweetener based on 100% total weight of base,
the sweetener preferably comprises sucralose and/or acesulfame potassium, more preferably the weight ratio of the sucralose to the acesulfame potassium is from 0.05 to 1:0.3 to 1.2.
8. The fermented milk according to claim 5, wherein the base further comprises 1-2% sugar and/or 2-4% fructose syrup based on 100% total weight of the base,
preferably, the sugar comprises white granulated sugar.
9. A method for preparing fermented milk containing ester exchange cream, which is characterized by comprising the following steps:
(1) Preparation of transesterified cream: a process for preparing a transesterification cream according to claim 2 or 3;
(2) Preparing a base material: adding the transesterification cream into raw milk, milk calcium, sweetener, stabilizer and polydextrose, mixing and stirring to obtain a base material;
(3) Preparing fermented milk: and (3) degassing, homogenizing, sterilizing and fermenting the base material to obtain the fermented milk.
10. The preparation method according to claim 9, wherein in the step (3), the sterilization temperature is 85-93 ℃ and the sterilization time is 280-300s; preferably, the sterilization temperature is 90-93 ℃ and the sterilization time is 290-300s;
the ferment is one or more than two of streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium lactis and lactobacillus rhamnosus, and the addition amount of the ferment is preferably 0.001-0.002% based on 100% of the total weight of the base material;
the fermentation temperature is 40-43 ℃, and the fermentation is carried out until the acidity reaches 70-80 DEG T.
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